Rotisserie Chicken Carnitas with Jalapeño Pineapple Salsa
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
These delicious Chicken Carnitas are made with leftover rotisserie chicken. They're quick and easy to make and super delicious. You will LOVE them!
The Pineapple Salsa
2cupsdiced fresh pineapple
2tablespoonsfinely minced red onion
2tablespoonsfresh cilantro, chopped
Juice from ½ a lime
½jalapeño or serrano pepper, finely minced
Juice from ½ lime
1clovegarlic, finely minced
Sea salt, to taste
4cupsshredded rotisserie chicken
¼cupfinely chopped chicken skin, see notes
Place the oven rack on the top shelf and preheat your oven to broil at 425 degrees. If you can't control the temperature of your oven, move the rack down one notch. Line a baking sheet with parchment paper. Note: the parchment paper will prevent the chicken from sticking to the pan, but it will brown, and might smoke, under the broiler.
Mix all the pineapple salsa ingredients together in a medium-sized bowl. In a second medium-sized bowl mix all the guacamole ingredients.
2 cups diced fresh pineapple, 2 tablespoons finely minced red onion, 2 tablespoons fresh cilantro, Juice from ½ a lime, ½ jalapeño or serrano pepper, 2 large avocados, Juice from ½ lime, 1 clove garlic, Sea salt
Mix the shredded rotisserie chicken with the chicken skin together on the prepared baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. While the chicken is broiling, warm the tortillas in a frying pan.